Peach Pie

I have never made a peach pie before. I figured for southern night and peaches being in season I would give it a try.

This pie was super easy to make and tasted awesome. Sawyer (age 3) loved it.
I used a small star cookie cutter to cut stars into the top crust instead of the normal full cover or stripes.

Ingredients

• 1/2 cup sugar
• 1/4 cup packed brown sugar
• 4-1/2 cups sliced peeled peaches (I didn't peel my peaches)
• Pastry for double-crust pie (9 inches)
• 3 tablespoons cornstarch
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2 teaspoons lemon juice (I used bottled lemon juice)
• 1 tablespoon butter (I used real, unsalted butter)

Directions

• In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. Line a 9-in. pie plate with bottom pastry; trim even with edge. Set aside. Drain peaches, reserving juice.
• In a small saucepan, combine the cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust.
• Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil. Bake at 400° for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack. Yield: 6-8 servings.
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This recipe came from Taste Of Home